Over medium heat in a soup pot, melt red palm oil and sauté onion, garlic and ginger. Add spices and stir. Add stock and potatoes – increase heat and bring to a boil. Then reduce your heat and cover, simmering until potatoes are soft and blendable. This will take about 30 minutes. Do not keep boiling or you’ll lose all your stock! Simmer only. Add remaining ingredients and stir to combine. When coconut cream is melted in well then place in a blender or use a hand held blender to puree smooth. Serve warm with a sprig of parsley to garnish. I like to float a little hot sauce on top as well!